Show your newest knife buy

[HumbleHomeCook]

A little bit of a wait but well worth it and Michael (Knife Japan) was great to deal with.

First is my granddaughter's first knife from Minomo san:

And then with my new Unshu Yukimitsu:

 

[itzjustchris1]

Been working on my knives today and finally finished it. One of my new knife and put a custom handle. Matsubara Tsuchime Blue 2 with Ancient Bog Oak body, Corian ferrule and endcap, G10 collar with Nickel Silver spacers.

 

[itzjustchris1]

Second Custom knife for today. Hitohira Kikuchiyo x Ren Ginsan 240mm Gyuto with Arizona Desert Ironwood body, Stabilized and Dyed Maple ferrule and endcap, composite Stone collar with Nickel Silver and Green Liner spacers.

 

[Pauldoduy]

This knife has challenged so much my patience. Many people also told me that they are too. There are things more luxurious than a knife.

Only the wearer knows where the shoe pinches.

 

[ZeeVee]

This knife has challenged so much my patience. Many people also told me that they are too. There are things more luxurious than a knife.

Only the wearer knows where the shoe pinches.

Nice Mazaki!

 

[Barmoley]

Nice Mazaki!

Oh come now, if you don't know what this is together with the patience challenging comment, you don't deserve to know it's like asking about fuel economy of a Ferrari.

 

[Gshep91]

Fun couple of days getting new knives in the mail

Takamura chromax 130mm petty - couldn’t resist the sale from Tokushu

DCBCustom 8.5in chefs in AEB-L got from the mystery box purchase

 

[SwampDonkey]

A little bit of a wait but well worth it and Michael (Knife Japan) was great to deal with.

First is my granddaughter's first knife from Minomo san:

View attachment 238093

View attachment 238094

And then with my new Unshu Yukimitsu:
View attachment 238095

Let's goooo. Curious to hear your thoughts on the Unshu Yukimitsu

 

[HumbleHomeCook]

Let's goooo. Curious to hear your thoughts on the Unshu Yukimitsu

My immediate impressions are that it is a light, nimble but no where near fragile knife. I love the balance and the feel. The grind is also very well executed. The one meal prep I've done ranged from garlic to potatoes and it was a real pleasure.

Now, my example may indicate that the increased demand got to Kusunoki san as the knife appears tipped but but smoothed so it seems more like a manufacturing thing than a handling thing. Also, the edge was extremely brittle and had micro-chipping along the entire edge. Took it to the stones and the edge just melted away so hopefully it will be good now.

But the steel felt nice and everything else is executed very well. Still well pleased.

 

[enrico]

This knife has challenged so much my patience. Many people also told me that they are too. There are things more luxurious than a knife.

Only the wearer knows where the shoe pinches.

Tsourkan?

 

[Jville]

First time yielding a 330 mm gyuto. Masahiro old stock VC 330 mm over 300 grams. Very different. Thoughts on technique on such a huge knife?

Looks basically like you are handling it fine. The one thing I would say is practice doing multiples with it. For example with the onions. At least do two or more on the final cut. I mean a big knife like that benefit is doing a lot at one time. If you are just cutting one onion it ends up being overkill.

 

[Delat]

Oh come now, if you don't know what this is together with the patience challenging comment, you don't deserve to know it's like asking about fuel economy of a Ferrari.

 

[Pauldoduy]

Tsourkan?

Did you get any his knife or order from him?

 

[daniel_il]

240 nakagawa & morihiro from homebutcher. Very nice wide bevel, don’t like the handle it’s way too heavy. Overall im impressed

 

[Knivperson]

Looks basically like you are handling it fine. The one thing I would say is practice doing multiples with it. For example with the onions. At least do two or more on the final cut. I mean a big knife like that benefit is doing a lot at one time. If you are just cutting one onion it ends up being overkill.

Didnt even think of that! Great idea! I was thinking like a 210 mm user still.. Think big!

 

[deltaplex]

My immediate impressions are that it is a light, nimble but no where near fragile knife. I love the balance and the feel. The grind is also very well executed. The one meal prep I've done ranged from garlic to potatoes and it was a real pleasure.

Now, my example may indicate that the increased demand got to Kusunoki san as the knife appears tipped but but smoothed so it seems more like a manufacturing thing than a handling thing. Also, the edge was extremely brittle and had micro-chipping along the entire edge. Took it to the stones and the edge just melted away so hopefully it will be good now.

But the steel felt nice and everything else is executed very well. Still well pleased.

Much like on my Morihei TF and Toyama, the factory edge on my Unshu was micro-chippy. Very similarly to those two, it sharpened out incredibly easily into a fantastic edge. That first knife for your granddaughter is wonderful, I hope she loves it.

 

[SwampDonkey]

My immediate impressions are that it is a light, nimble but no where near fragile knife. I love the balance and the feel. The grind is also very well executed. The one meal prep I've done ranged from garlic to potatoes and it was a real pleasure.

Now, my example may indicate that the increased demand got to Kusunoki san as the knife appears tipped but but smoothed so it seems more like a manufacturing thing than a handling thing. Also, the edge was extremely brittle and had micro-chipping along the entire edge. Took it to the stones and the edge just melted away so hopefully it will be good now.

But the steel felt nice and everything else is executed very well. Still well pleased.

I also noticed a bit of microchipping along the heel by my third use, I just haven't been home enough to put it on the stones and they were small enough to ignore. Glad to hear from deltaplex that it isn't a lasting feature.

 

[Hockey3081]

Scooped up the TX Damasteel from here (thanks @Namaxy!).

Also arrived on the same day is my custom “LaSeurbian Cleaver” (get it?). A cleaver-esque height (75mm) with a pointy gyuto-esque tip and a thiccc spine. Similar concept to a Kamon gigantoku. The shape may not be for everyone but I was happy to take the journey with Tony. His fit and finish is fantastic and he was an absolute pleasure to work with.

 

[rooger]

got blessed by the browser refresh gods and received this today. jiro #424 225mm. this is my first western handled knife so not 100% sure how i feel about the balance point and weight but it is quite beautiful either way.

 

[duderubble]

I bought a mystery box from Home Butcher (see other thread). I got a Pie Cutlery Nakiri. I do like a nakiri so not a bad outcome. It's easier to just post the link as this is the exact knife.
Pie Cutlery SS 6.75" Nakiri

 

[MOTiger]

Milan finally arrived and I managed to remember to take pictures before using for once.

Fit and finish is immaculate.

 

[Scott]

Xerxes Workhorse - 275mm - Near Stainless

Workhorses aren’t usually my flavour, but can’t wait to test this beauty out in a bit

Edit: One of the cleanest cutting feel of the knives I own, cuts through carrots like butter despite having the heft to back it up

 

[bahamaroot]

After being afraid of my knives for years the wife finally came around to wanting her own knife. After showing her a lot of knives she settled on an Anryu 210mm B#2 Hammered Gyuto. Takumi Ikeda has done a great job carrying on Anryu San's excellent quality. I picked one up without a handle from Sugi Cutlery for a good price. I had a nice Ironwood handle with Ebony accents that I picked up somewhere along the way that I installed on it for her. Turned out to be a nice package and she loves it so all the better.

 

[CircleC]

This just arrived today But...I'm getting ready to leave for the weekend It's beautiful though and feels great in my hand and I can't wait to put it through it's paces!

Sakai Kikumori Yugiri 225mm gyuto AO-1 ebony handle.

 

[jonnachang]

[Just arrived from Japan is this 240 mm Toyama Blue #2 stainless clad gyuto with kurouchi finish. Thanks Fred at Zahocho Knives.

 

[Todd762]

I have never won a lotto to purchase a knife from the makers I follow on Instagram. Finally I lucked out. Fresh off the DHL truck. I didn’t notice the grain in the red gum handle until I got it in the sunlight. I don’t think you could pair a better handle wood to the multi layer blade. Everything starting from the packaging, included care items, takedown tool, to the knife itself is just exceptional. Robert aka The Nine, is an extremely talented artist and a master of his craft.

 

[Corradobrit1]

Still available
https://www.epicedge.com/shopexd.asp?id=99924&bc=no

Shocking

 

[KDSDeluxe]

Got my latest addition from JJT yesterday.

223mmx58mm Gyuto, san mai puddle iron with TNT666 cutting layer.

Weight is 240g, balance point 35mm in front of the handle. Handle is heiliroom splint gidgee with boxwood ferrule and bronze spacer. Handle length 125mm.

Taper: 5.28mm at handle, 1.88mm center, 2cm from tip 0.83mm and 1cm from tip 0.45mm.

Completely nail flexing, laser at the front and user-friendly at the back.

Asymmetrical bevel. Left flank flat grind and shinogi higher, cutting edge very far down. Right blank nicely convex grind, shinogi deeper and cutting edge richer.

Forged slightly concave over shinogi.

Profile a little flatter but rides very well on the board. If only it didn't eat into the board like that. Foodrelease is really good, as well as an easy cut.

 

[iamromain]

Earlier this year I made a thread when I was looking for a long petty. It was quite complicated to find one I like sold in Europe. So I non-seriously considered a custom and played with fire into Simon's instagram direct messages. Turned out he had a last minute spot and I went like fck it and let's do it and ask one of my fav knifemaker to make the knife I couldn't find. I was looking for a not too curvy blade, almost triangle, and a slightly longer handle than usual.
So, so excited about it. I can't wait to receive it. It's kind of a dream knife for me.

specs: 200x35mm San-maï with Hitachi Shirogami 1 core and soft steel cladding (0.15% carbon). Walnut Wa handle. Satin finish

This:

Turned into this:

 

[cotedupy]

Got my latest addition from JJT yesterday.

223mmx58mm Gyuto, san mai puddle iron with TNT666 cutting layer.

Weight is 240g, balance point 35mm in front of the handle. Handle is heiliroom splint gidgee with boxwood ferrule and bronze spacer. Handle length 125mm.

Taper: 5.28mm at handle, 1.88mm center, 2cm from tip 0.83mm and 1cm from tip 0.45mm.

Completely nail flexing, laser at the front and user-friendly at the back.

Asymmetrical bevel. Left flank flat grind and shinogi higher, cutting edge very far down. Right blank nicely convex grind, shinogi deeper and cutting edge richer.

Forged slightly concave over shinogi.

Profile a little flatter but rides very well on the board. If only it didn't eat into the board like that. Foodrelease is really good, as well as an easy cut.
View attachment 238994View attachment 238995View attachment 238996View attachment 238997View attachment 238998View attachment 238999View attachment 239000View attachment 239001View attachment 239002View attachment 239003

Dirrrrrty!

That cladding is something else eh. Love it.